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Sticky, Spare Ribs

A community recipe by

Not tested or verified by Nigella.com

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Introduction

It is really easy to make and it cooks in 1 hour 5 minutes. But it is worth the while when you feast on it!

It is really easy to make and it cooks in 1 hour 5 minutes. But it is worth the while when you feast on it!

Ingredients

Serves: 8

Metric Cups
  • 1⅗ kilograms pork belly ribs
  • 4 tablespoons sweet chilli sauce
  • 4 tablespoons clear honey
  • 4 tablespoons cider vinegar
  • 4 tablespoons soy sauce
  • 8 tablespoons tomato ketchup
  • 1 tablespoon mustard (level)
  • 4 tablespoons sunflower oil
  • 1 tablespoon crushed chillies (optional)
  • 3½ pounds pork belly ribs
  • 4 tablespoons sweet chile sauce
  • 4 tablespoons clear honey
  • 4 tablespoons cider vinegar
  • 4 tablespoons soy sauce
  • 8 tablespoons tomato ketchup
  • 1 tablespoon mustard (level)
  • 4 tablespoons vegetable oil
  • 1 tablespoon red pepper flakes (optional)

Method

Sticky, Spare Ribs is a community recipe submitted by LittleChef123 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Put the ribs in a pan, cover with cold water, bring to the boil and then gently simmer for 25 minutes, skimming off any fat that slowly rises to the surface. Drain. Transfer to a roasting tin.
  • Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Mix together the sweet chilli sauce, honey, vinegar, soy sauce, ketchup, mustard, oil and crushed chillies, if using. Pour over the ribs and toss so they are well coated, distributing them evenly in the tin.
  • Cook for 30 minutes, turning the ribs over in the tin and basting every 10 minutes during cooking.
  • Put the ribs in a pan, cover with cold water, bring to the boil and then gently simmer for 25 minutes, skimming off any fat that slowly rises to the surface. Drain. Transfer to a roasting tin.
  • Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Mix together the sweet chile sauce, honey, vinegar, soy sauce, ketchup, mustard, oil and red pepper flakes, if using. Pour over the ribs and toss so they are well coated, distributing them evenly in the tin.
  • Cook for 30 minutes, turning the ribs over in the tin and basting every 10 minutes during cooking.
  • Tell us what you think

    What 2 Others have said

    • I just made this recipe for lunch today, and it was fabulous! So stress-free and yet so rewarding. I did make some adaptation to use what was in my larder (maple syrup in place of honey, and barbecue sauce in place of ketchup), but I feel this new version respected the spirit of the original one.

      Posted by riayala on 12th December 2015
    • Just beautiful. Easy to make no fuss. Looking forward to trying another recipe.

      Posted by ninasten on 6th September 2014
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